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UNDERSTANDINGGELATIN

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GELATIN

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WHAT IS A GELATIN

Gelatin is a water solubleprotein basically a processed

and refined animal protein,derived from bones, hides(askin of an animal) andcollagenous connectivetissues.

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CHARACTERISTICS OF GELATINE

Gelatin is virtually colorless and tasteless and can be used in

sweet and savory dishes.

Gelatin can be used with most ingredients, but some fruits likepineapple contains an enzymes that prevent gelatin setting.

When a sufficient quantity of gelatin is dissolved in hot water, theliquid will solidify when cool or chill.

When used in a smaller quantity the liquid will still thickened butnot solidify.

Gelatin thickened and gel because of the nature of its protein,which form long strands

When present in small quantities the strand get tangled with one

another, so the liquid is not flow freely.5

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GELATIN HAS A VERY UNIQUE NATURE ANDTHIS SUBSTANCE FUNCTION IS TO BE ANAGENT FOR:-

Gelling agent Thickener

Stabilizer

Emulsifier Foaming agent

It also has a variety of industrialapplications especially those related tofood processing, pharmaceuticals,cosmetics & toiletries, photography,printing and many more.

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GELATIN FORMS

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POWDEREDOR

GRANULATEDGELATIN

GELATIN LEAF OR SHEETS

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USAGE OF GELATINE

The sheet form is easy to use because it ispremeasured. The sheets are all in uniformweights.

Equal weight of powdered and sheets gelatindo not have same gelling power.

30 g of powdered gelatin has the same gellingpower as 12-15 sheets of sheet gelatin.

Powdered gelatin and sheet gelatin can beused interchangeably, but they should behandle differently.

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USING GELATIN IN FORMULAS REQUIREDTHREE MAIN STEPS:

1. The gelatin is softened in water or other liquid. Itabsorbs 5 times its weight in water.

2. The softened gelatin is added to hot ingredients,or it is heated with other ingredients until itdissolved.

3. The mixture is chilled until it sets.

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GUIDELINE FOR USING SHEET ANDPOWDERED GELATIN

Sheet gelatin should besoak in generous amountof cold water and soak untilsoft. Remove from coldwater and drain well and

incorporate in the formula.

Always use cold water tosoak sheet gelatin .If warmwater is use the gelatin will

dissolve and be lost .

When no quantity of waterfor soaking powderedgelatin is indicated,measure the powderedgelatin then add 5 times its

weight of cold water. Letsstand until water is absorb.

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BLOOMING GELATIN

Definition:

As the gelatin absorbs the liquid, each granule becomes enlarged; this isknown as "blooming.

Blooming gelatin is a step integral to ensuring the smooth texture of afinished product.

It involves sprinkling the powdered gelatin into a liquid and letting it sit for3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolveevenly.

Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, andpineapple as they contain an enzyme that will eat the gelatin.

Pasteurizing kills the enzymes in these fruits, so canned or frozen juicesare fine.

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PUTTING GELATIN TO LIQUID FORBLOOMING

BLOOMED GELATIN

PUT TO DOUBLE BOILER UNTILTRANSPARENT BEFORE USE.

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HOW TO USE GELATINTo Use Powdered Gelatin

Sprinkle the granules ofgelatin over the surface coldwater or liquid. Use 1/4 cup,60ml, or whatever quantity iscalled for in the recipe, perenvelope. Do not dump them

in a pile, as the granules in themiddle wont dissolve.

-Let stand for 5 to 10 minutes.

-Add warm liquid or heatgently, stirring until dissolved.To verify the granules aremelted, lift the stirring utensiland make certain that thereare no undissolved granules

clinging to it.

To Use Sheet Gelatin

Soak sheet(s) of gelatin in a bowlcold water for 5 to 10 minutes.(Figure about 250ml, coldwater per sheet.)Once soft, liftsheets from the cold water.

Wring gently to remove excesswater.

Then add to warm liquid, thequantity called for in the recipe,stirring until dissolved.

If adding to a cold mixture, meltthe softened sheets in asaucepan or microwave over verylow heat, stirring just until meltedcompletely.

Then stir in the cold mixturegradually. 13

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TIPS AND FACTS ABOUT GELATIN

If the recipe calls for a specific amount (i.e.: 2

teaspoons gelatin), open the packets and measure thegelatin granules with a measuring spoon.

1 envelope of gelatin (11 g) will firmly set 500ml ofliquid, enough to unmold a dessert.

Both sheet and powdered gelatin should be dissolvedin cold water. If hot water is used, granules of gelatinwill swell on the outside too quickly, preventing thewater from getting in to the center.

Dont boil things made with gelatin. That can make the

gelatin lose its efficacy.

Desserts made with gelatin should chill for at leasteight hours, but twenty four hours is best. After twentyfour hours, gelatin will not set any further.

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Some people prefer to use sheet gelatin, claiming ithas no odor and the gel sets finer. Another

advantage is theres also no chance of undissolvedgranules when using sheet gelatin.

In order for the gelatin to set faster, chill the moldor container first.

Another way is stir the mixture constantly in a metalbowl placed in an ice bath until it begins to set,then pour it into the mold or container.

Certain tropical fruits, such as pineapple, kiwifruit,and ginger, have an enzyme (bromelin) that canprevent gelatin for setting. Heating the fruitcompletely through before using will destroy theenzyme.

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TIPS TO UNMOLD GELATIN:

Allow gelatin to set until completely firm, several

hours or overnight.

Before unmolding, dip knife in warm water and runknife around edge of gelatin to loosen.

Dip mold in warm water, just to rim, for 10 seconds.

Lift from water and gently pull gelatin from edge ofmold with moist fingers. Place moistened servingplate on top of mold. Gently remove mold.

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A FRUIT-FLAVORED GELATIN DESSERT MADEFROM A COMMERCIALLY PREPARED POWDER.

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USAGE OF GELATIN IN DESSERTS

SETTING FRUITS: Example fruits

terrine

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Mousses

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Bavaroise

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Oth d t

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Other desserts

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VARIETIES OF CHILLED DESSERTSWITH GELATIN BASED

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Cold souffls

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Three layeredbavaroise

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PANNA COTTA

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USAGE OF GELATIN IN FOOD INGREDIENTS

ConfectioneryGelatin is widely usedin confectionerybecause it gels, foamsor solidifies into a piece

that dissolves slowly inthe mouth, gentlyreleasing flavors andcreating a smooth tastesensation.

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Dairy products

Gelatin acts as both atexturiser and a stabilizer in

many dairy products,. Gelatin in yoghurts helps

avoid the floury texture ofstarches,

In ice creams it controls theexcess formation of icecrystals.

In both yoghurt and ice creamgelatin melting at bodytemperature provides asmooth creamy sensation andallows the full release offlavors and aromas.

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Beverages

By acting as acoagulant, gelatin can

be used to precipitateimpurities during themanufacture of wine,beer, cider and juices.

Gelatin has been usedfor the clarification orfining of wine

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Gelatin in meats

(GARDE MANGER)

There are jellied meat

products of many kinds. Forexample, gelatin is use in gelaspics, glazed and cannedmeats.

Its main function is to absorb

meat juices and give formand structure to products that

would otherwise fall apart.

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Other usage Sugar work

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Other usage-Sugar work

MAKING OF FONDANT

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Gelatin is truly remarkable in terms of its

many functional properties in foodapplications.